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INTRODUCTION TO BEVERAGES

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Roxanne Miranda

on 23 November 2014

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Transcript of INTRODUCTION TO BEVERAGES

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Beverage Basics
HISTORY OF BEVERAGE
BEVERAGE CONTROL AND SERVICE PROCEDURES
INTRODUCTION TO BEVERAGE (Beverage Basics)
BEVERAGE STANDARDS
BEVERAGE
- are liquids specifically prepared for human consumption. In addition to basic needs, beverages form part of the culture of human society.
ALCOHOL
a clear liquid that has a strong smell,that is used in some medicines and other product, and that is a substance in liquiors.
SPIRITS
produced by distilling , ethanol produced by means of fermenting grain, fruit, or vegetables.
WINES

is a fermented beverage produced from grapes.

BEER

is a beverage fermented from grain mash. It is made from barley or a blend of several grains. If the fermented mash is distilled, then the beverage is a spirit

NON-ALLCOHOLIC
Alcohol free, or non-alcoholic beverages, typically a cocktails or mocktails. These may take the form of a non-alcoholic mixed drink (a "virgin drink")
is a mixed alcoholic drink that requires mixing either one type of alcohol with juices, soft drink and other fruits or mixing multiple alcoholic drinks with juices or ice tea.


is any mixed drink that does not have alcohol.
COCKTAIL
MOCKTAIL
TYPES OF BEVERAGE
-Drinking has been a large part of socializing throughout the centuries. In Ancient Greece, a social gathering for the purpose of drinking was known as a
symposium
, where watered down wine would be drunk. The purpose of these gatherings could be anything from serious discussions to direct indulgence.
- Many early societies considered alcohol a
gift from the gods
, leading to the creation of gods such as Dionysus. Other religions forbid, discourage, or restrict the drinking of alcoholic beverages for various reasons. In some regions with a dominant religion the production, sale, and consumption of alcoholic beverages is forbidden to everybody, regardless of religion.
- Toasting
is a method of honouring a person or wishing good will by taking a drink . Another tradition is that of the
loving cup
, at weddings or other celebrations such as sports victories a group will share a drink in a large receptacle, shared by everyone until empty
PRODUCTION OF ALCOHOL
Purification of water
Water is the chief constituent in all drinks, and the primary ingredient in most. Water is purified prior to drinking. Methods for purification include filtration and the addition of chemicals, such as chlorination
Pasteurisation
is the process of heating a liquid to for a period of time at a specified temperature, then immediately cooling.
Juicing
The process of extracting juice from fruits and vegetables can take a number of forms
Infuision
the process of extracting flavours from plant material by allowing the material to remain suspended within water.
Percolation
The name is derived from the word "percolate" which means to cause (a solvent) to pass through a permeable substance especially for extracting a soluble constituent
Carbonation
Carbonation is the process of dissolving Carbon Dioxide into a liquid, such as water.
Fermentation
is a metabolic process that converts sugar to alcohol.
is a method of separating mixtures based on differences in volatility of components in a boiling liquid mixture
Distillation
An alcoholic mixed drink that contains two or more ingredients is referred to as a cocktai
Mixing
PRICING AND CLIENTELE
A basic pricing method requires that you determine the full cost of running your business and price your product
Calculate the cost of running your business.
- Labor costs
- Marketing costs
- Manufacturing costs (cost of raw materials, equipment, etc.)
- Operating expenses (including rent on your building, utilities, etc.)
- Debt service costs
- Return on any investment capital
- Your own salary
You should also have a revenue target for how much of a profit you want your business to make. Take that revenue target, factor in your costs for producing, marketing, and selling your product and you can come up with a price per product that you want to charge.
Know your revenue target
Know your competition
It's also helpful to look at the competition -- after all, your customer most likely will, too. "Are the products offered comparable to yours?
These factors can range from something as simple as long-term weather patterns to laws that may impact future sales of your products.
Know where your market is headed
BEVERAGE PROCEDURES, FROM START TO FINISH
PURCHASING
Purchasing involves the series of activities that begin when beverage and
supply needs are determined and ends after these items are sold or used by
the operation.
The beverage products that managers should purchase depend on the type of
operation and the characteristics of an operation’s target customers. Managers
need to consider who the guests are and what needs they have.
What to buy
How much to buy

Managers must be concerned about buying too much or too little as they
make beverage purchasing decisions. Most operations serve the same types of
products on a regular basis, so specific product needs do not change rapidly.
However, the quantity of beverages needed can change because of different
estimates of the number of customers to be served.
RECEIVING BEVERAGES
good to make smart purchasing decisions unless there is
follow-through at the time of product receiving. It is necessary to ensure
that products that are ordered are, in fact, received.
Provide adequate space for receiving
Provide needed receiving equipment such as carts and dollies.
Identify and train receiving personnel.
Develop a records system for recording the acceptance of delivered
products
PROPER BEVERAGE REQUISITION PROCEDURES
If you work in a hotel with several food and beverage
outlets, you should remove all empty liquor bottles from the shelves. This empty bottles become the basis of the physical evidence that the liquor to be requisition.

The bartender should fill out a requisition form, being careful to enter the correct bin number(item no.) , item description and quantity recquired.
PORTION SIZE CONTROL
portion size plays a large role in determining menu pricing. it is relatively misunderstood concept, yet is probably the most significant factor in over all pricing.
STANDARD DRINK RECIPE
BANQUET BEVERAGE STOREROOM PROCEDURES
Banquet Beverage use brings up special issues that cannot be reconciled through standard procedures. A banquet beverage storeroom is commonly established for banquet service in large operation, because this type of service is markedly different from any outlet service .
BEVERAGE COST VARIANCE
actual cost to your potential cost is called "the variance"
The amount will probably vary from month to month, due to everchanging nature of the business.
Calculating potential cost for your beverage business is essentially the same as doing so for food.
A successful SDR is carefully calculated relationship of ingredients, with further calculation and standards for the glass , ice, and garnish.

When planning a drink menu and making recalculations simply write down the exact recipes for each drik you serve then train your staff.

Following information should be incuded:
The amount of primary ingredients to be poured( Jigger Size)
The other ingredients and their amounts or proportion to the major ingredients.
Size of the Glass to be used.
The amount of ice in the glass.
The amount of garnish and its arragement on the glass.
POTENTIAL COST=

no. of drinks per bottle x selling price per drink
1 liter bottle will yield approximately 27 drinks at 1.25 fluid ounces each. If the drinks are sold AT $3.75 the potential sale reach $101.25 for 1 bottle if its cost for that bottle was $22, you only need to divide the cost by the potential sale to reach the potential percentage. which is 21.7%.
BEVERAGE COST
Beginning Inventory + Purchases - Ending Inventory = Cost of Product COnsumed
it is also important when purchasing that you need to know when to buy or to purchase because its the time to stock or refill some drinks that the customers need and the purpose of being prepared.
When to Buy
THANKYOU :)
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